Snacks are small foods eaten between meals. Chin-chin is a snack popular in Nigeria, it is prepared by combination of ingredients like flour, margarine, sugar. baking powder. egg and other optional ingredients with water to form a smooth. soft and elastic dough. the dough is flattened. cut into desired shape and then fried in deep hot vegetable oil until it turn golden brown. Nutritionally. the carbohydrates found in chin-chin can help to fuel your brain, helping lo stay focused and productive. Raw materials such as wheal flour was purchased from isi-gate, soybean and date (sole sweetener) were also obtained from Isi-gate and processed into flour samples separately. The functional properties of the flour blends were evaluated based on the method described by Onwuka (20 18). Proximate composition, vitamin composition as well as mineral composition were determined based on the same method accepted for copper that was determined using spectrophotometric method of AOAC (20 I 0). Physical properties were determined using Bala ct al. (2015) method, while sensory evaluation was determined hascd on the method described by Iwe (2014). This study investigated the f'unctional, proximate, mineral, and sensory properties or chin-chin produced from composite flour blends of wheat and soybean, sweetened with date. Six formulations were prepared, varying the proportions of wheat and soybean flour. with elate as the sole sweetener. The functional properties showed that as the proportion of soybean flour incn.:ascd, the water absorption, oil absorption, and foam capacities also increased, while bulk density decreased. Proximate analysis indicated a significant increase in protein (from I 0.02% to 15.02%) and fiber content (from 2.02% to 3.55%) with increased soybean flour substitution. l-lowev(.;r, carbohydrate content decreased with higher soybean levels. Mineral composition analysis revealed that the chin-chin enriched with more soybean flour had higher levels of zinc, iron, calcium, and magnesium, which are essential for human nutrition. The sensory evaluation showed that the control sample (100% wheat llour) received the highest scores for taste. appearance. aroma, and general acceptability, while samples with higher soybean content were rated lower due to the beany flavor and denser texture. The study concluded that soybean flour and date can be successfully incorporated into chin-chin production, enhancing its nutritional value without significantly compromising overall acceptability. However, further research is recommended to optimize the blend ratios to improve sensory appeal for consumers.